CentMenu / Lunch
Parsley bulgur salad
Bulgur, tomatoes and plenty of parsley make a fresh, affordable lunch.
VeganNo dairy ingredients
Ingredients
4 servings · US + metric
- 9.88 oz (280 g) bulgur
- 3 tomatoes
- 0.5 cucumber
- 1.06 oz (30 g) fresh parsley
- 1 lemon
- 2 tbsp (30 ml) olive oil
- ½ tsp (3 g) salt
Let’s cook
Cook 9.88 oz (280 g) bulgur in a pot of boiling water over medium heat for 12 minutes, or as directed on the package; drain.
Spread the bulgur on a tray for 10 minutes to cool; finely dice 3 tomatoes and 0.5 cucumber and chop 1.06 oz (30 g) fresh parsley.
Squeeze 1 lemon; toss the juice, vegetables and herbs with the bulgur, 2 tbsp (30 ml) olive oil and ½ tsp (3 g) salt.